Crepe Cake

 

Each year I blow out the candles on my cake with a great prayer of thanks.
Thankful for being here,
Thankful for my healthy body,
Thankful for a genuinely happy heart,
Thankful for moments of joy,
Thankful for fulfillment,
Thankful for my beloved home,
Thankful for my children and their amazing smiles,
Thankful for a full heart next to my partner Noi,
Thankful for nature and the love I have for it,
Thankful for the food and the wealth it provides,
Thankful for my achievements and my path,
Thankful for crises out of which I grow.
Thankful for the good and wonderful there is and all the good that is yet to come.

Each year I make myself a glorious cake,
Crepe cake with a lot of floors and levels.
The cake is filled with textures and each of them symbolizes something for me.
My crepe cake is there every birthday,
The moments of making it means a lot.
Every layer of it symbolizes a different moment of the passing year,
While building the cake I remind myself of beautiful moments that has been part of the passing year,
I remind myself of my growth beside moments of disappointment that turned up to be very empowering.
I remind myself of the presents of life,
The children’s smiles,
Our health.
Every level of the cake will symbolize a moment of the passing year,
It’ll symbolize a genuine gratitude for the moments that I experienced in it.
And a huge anticipation towards the year that’ll be here in just a moment.

This year I will be celebrating a very special birthday for me,
For me this will be a year of fulfillment and in the next few days I am going to share with you every step of the upcoming year.

My crepe cake is a joyful cake,
An outstanding cake,
A cake you celebrate,
You celebrate while putting the cake together,
While decorating it,
While serving it,
And of course while eating it.

There’s a pure magical moment that I cherish in my heart,
The moment where everyone who I love gather around me,
Look at me and the cake with great excitement,
Wait for the moment I’ll ask for a wish,
It’s a quiet and marvelous moment in which all hearts are filled with genuine and real anticipation.

This year I have decided to celebrate my birthday cake with you,
So you’ll get to know the happiness it provides and the experience around it.
And just so you know it has a vegan version just as exciting.

I wish myself strong health,
Self love,
Genuine joy,
And a lot of fulfillment.

Thanks to my family, Noi, Michael and Refaeli for being by my side always and unconditionally.
Thank you for being an inseparable part of my life and thoughts.
Thanks to the creation for its presence here and the fulfillment it gives to us all 🙂

 

 

Crepe Cake

---

A vegan version will follow this one:)

Ingredients: For the crepes: suitable for between 8-10 crepes 20cm (7.8“) diameter

• 5 eggs
• ¾ cup non-dairy milk (For alternatives, have a look at “A little extra From Me”)
• ½ cup oat flour
• ½ cup corn flour / tapioca flour

For the cream:

• 2 cans whipping cream 38% (500ml)
• 100g sugar powder

Toppings: I chose –

• Strawberry cubes
• Finely chopped pistachio

More toppings options:

• Dark chocolate
• Chopped cranberries
• Pecan pieces
• Orange slices
• Kiwi cubes
• Coconut flakes
• Chopped hazelnuts
• Or any other topping you like

Steps: 

1. Put all ingredients in the blender, eggs, non-dairy milk, oat flour and corn flour and mix well. I recommend using the blender to help make the batter more uniform with no lumps.
2. Warm a crepe pan or a flat non-stick pan with a very high flame. Once the pan is hot, lower the flame to medium and using a ladle pour the batter on the center of the hot pan and by circling the ladle above the pan cover all of it with the batter. Place the pan on the flame for a few seconds until the crepe’s brim begins to dry. Extract the crepe’s brim using a spatula. Once little bubbles begin to appear on the top of the crepe and it’ll start getting a little dry, flip it to the other side, and a few seconds later it’s ready. Take it off the pan and put it on a plate.
3. Repeat this action until there’s no more batter left. The first crepe might not come out as pretty, but as you go along I’m sure you’ll get the hang of the technique very quickly and then you’ll create amazing crepes. The best way to keep the crepes safe is to pile them on a plate and create a crepe mountain. So they’ll keep each other moist. I cover the plate of crepes with a towel until it’s time to build the cake.
4. Move on to making the cream: in a mixer put the whipping cream and sugar powder and whip up until forming relatively stable whipped cream.
5. Begin Putting our crepe cake together: smear a little cream in the center of the serving plate and place the first crepe on it. Smear cream on top of the crepe and place strawberry cubes, put another crepe on top smear cream on it and place chopped pistachio, put another crepe on top and repeat until there are no more crepes left. Make sure to smear a relatively thick cream layer but not too much, about 3-4 tablespoons of cream between each layer.
6. On the last crepe smear the cream generously and scatter the decoration, I scatter strawberries and flowers, of course any decoration you like will work.

Serve with big love 🙂 

A little extra from me:

---

• Can be kept in the fridge in a sealed box for up to 3 days.
• For more flexible crepes you can use 6 eggs.
• It’s very important to make the crepes on a really really hot pan.
• It’s very important to choose a non-stick pan, it’s crucial for crepe making.
• It’s very important not to overload each layer with toppings, spread a nice but not too thick layer otherwise the cake will collapse and won’t be stable.
• You can decorate the cake however you like, I chose flowers and strawberries 🙂
• You can choose any toppings you like – any fruit you like, chopped dark chocolate, chopped walnuts, anything you like 🙂
• Can use any milk you like non-dairy / cow.
• Unfortunately there’s nothing to substitute oat flour for.
• Click here to see how to grind oat flour at home.
• Mascarpone cream can be made instead of whipped cream: Whip up a can of mascarpone cheese (250ml) and 100g of sugar powder in the mixer until forming a stable cream and put the cream in a bowl. Whip up two cans of whipping cream 38% (500ml) in the mixer until forming a relatively stable whipped cream. Fold the mascarpone cream into the whipped cream until they are completely unified. Put the cream in the fridge for two hours. After two hours, begin to build up the cake.

How to grind oatmeal at home 😊

 

 

The Vegan Version

---

Ingredients:

For the crepes: suitable for between 6-8 crepes 20cm (7.8“) diameter

• 1¼ cup non-dairy milk
• ¾ cup oat flour
• 1 cup corn flour / tapioca flour

For the cream:

• 2 cans of non-dairy cream (500ml)
• 100g sugar powder

Toppings: I chose –

• Strawberry cubes
• Finely chopped pistachio

More toppings options:

• Dark chocolate
• Chopped cranberries
• Pecan pieces
• Orange slices
• Kiwi cubes
• Coconut flakes
• Chopped hazelnuts
• Or any other topping you like

Steps:

Kindly note – The vegan batter is thicker and demands a little more patience while making it, and the crepes will turn out slightly less wide and a little thicker.

1. Put all ingredients in the blender, non-dairy milk, oat flour, corn flour and mix well. In this version I highly recommend using a blender so the batter will turn uniform with no lumps of corn flour.
2. Warm a crepe pan or a flat non-stick pan with a very high flame. Once the pan is hot, lower the flame to medium and using a ladle pour the batter on the center of the hot pan and by circling the ladle above the pan cover all of it with the batter. As mentioned, this batter is thicker and demands little more patience and the crepes will come out not as wide. The batter will spread slower on the pan than one containing eggs.
3. Place the pan on the flame for a few seconds until the crepe’s brim begins to dry. Extract the crepe’s brim using a spatula. Once little bubbles begin to appear on the top of the crepe and it’ll start getting a little dry, flip it to the other side, and a few seconds later it’s ready. 
4. Repeat the action until there’s no more batter left. The first crepe might not come out as pretty, but as you go along I’m sure you’ll get the hang of the technique very quickly and then you’ll create amazing crepes. The best way to keep the crepes safe is to pile them on a plate and create a crepe mountain. So they’ll keep each other moist. I cover the plate of crepes with a towel until it’s time to build the cake.
5. Move on to making the cream: in the mixer put the non-dairy cream and sugar powder and whip up until forming relatively stable whipped cream.
6. Begin Putting our crepe cake together: smear a little cream in the center of the serving plate and place the first crepe on top of it. Smear cream on top of the crepe and place strawberry cubes, put another crepe on top and smear cream and put  chopped pistachio, put another crepe on top and repeat until there are no more crepes left. Make sure to smear a relatively thick cream layer but not too much, about 3-4 tablespoons of cream between each layer. On the last crepe smear the cream generously and scatter the decoration, I scatter strawberries and flowers, of course any decoration you like will work.

Serve with great love 🙂

A little extra from me:

---

• I recommend keeping the vegan crepes out of the fridge. They get dry in the fridge, Therefore I recommend eating them close to when you make them.
• It’s very important to make the crepes on a really really hot pan.
• It’s very important to choose a non-stick pan, it’s crucial for crepe making.
• It’s very important not to overload each layer with toppings, spread a nice but not too thick layer otherwise the cake will collapse and won’t be stable.
• You can decorate the cake however you like, I chose flowers and strawberries 🙂
• You can choose any toppings you like – any fruit you like, chopped dark chocolate, chopped walnuts, anything you like 🙂
• Can use any non-dairy milk you like.
• Unfortunately there’s nothing to substitute oat flour for.
• Click here to see how to grind oat flour at home.

How to grind oatmeal at home 😊